Center for Sensory Analysis and Consumer Behavior, Department of Food, Nutrition, Dietetics and Health, Kansas State University, 1310 Research Park DR, 66502 Manhattan, KS, USA.
Food Res Int. 2019 Jan;115:95-104. doi: 10.1016/j.foodres.2018.08.014. Epub 2018 Aug 3.
The sensory properties of coffee are impacted by various factors such as coffee origin, degree of roasting and methods of consumption. This study analyzed impact of consumption temperature on 36 flavor attributes of hot brewed coffee by descriptive sensory analysis. Different coffee samples (2 Arabica, 1 Robusta, and 1 Blended Arabica and Robusta) were consumed at 50 °C, 60 °C and 70 °C. Data were assessed using an Analysis of Variance, mixed effect model with least square means and significance level of α = 0.05. Results showed significant interactions of consumption temperature and coffee samples for attributes such as coffee identity, fidelity, and blendedness. The consumption temperature played a major impact on perceived flavor attributes of coffee and influenced Arabica, Blended and Robusta coffee differently. Coffee identity and fidelity significantly increased with an increase in all temperatures, but most attributes showed significantly higher intensity only for samples consumed at 70 °C regardless of insignificant differences at 60 °C and 50 °C.
咖啡的感官特性受咖啡产地、烘焙程度和饮用方式等多种因素的影响。本研究通过描述性感官分析，分析了饮用温度对热冲泡咖啡 36 种风味属性的影响。不同的咖啡样品（2 个阿拉比卡、1 个罗布斯塔和 1 个阿拉比卡和罗布斯塔混合）在 50°C、60°C 和 70°C 下饮用。使用方差分析、混合效应模型和最小二乘均值评估数据，显著性水平为 α=0.05。结果表明，饮用温度和咖啡样品之间存在显著的相互作用，对咖啡的特征、一致性和混合度等属性有影响。饮用温度对咖啡的风味属性有重要影响，对阿拉比卡、混合和罗布斯塔咖啡的影响不同。咖啡的特征和一致性随着温度的升高而显著增加，但大多数属性仅在 70°C 下的样品中显示出显著更高的强度，而在 60°C 和 50°C 下的样品中则没有显著差异。
